Mary Berry Beef Stew With Horseradish Food

BEEF AND ALE STEW WITH HORSERADISH DUMPLINGS

Steps:

• Preheat the oven to 160C/140C Fan/Gas 3.
• Heat 1 tablespoon oil in a deep ovenproof casserole dish over a high heat. Add the beef in batches and brown all over, adding more oil if needed. Transfer to a plate using a slotted spoon and set aside. Pour another tablespoon oil into the casserole dish, then add the shallots, carrots and mushrooms and fry for few minutes, stirring.
• Meanwhile, put the flour in a bowl, whisk in a little ale to make a smooth paste, then whisk in the rest of the ale.
• Return the beef to the casserole, then pour in the ale mixture and stock. Stir over a high heat until thickened and boiling. Stir in the onion marmalade, Worcestershire sauce, bay leaves and gravy browning (if using) and cook, stirring, for few minutes. Season with salt and pepper, cover, then bake for 2-2½ hours, or until the meat is tender.
• To make the dumplings, put the flour and suet in a bowl and season with salt and pepper. Gradually add 150ml/5fl oz water and stir to make a soft, sticky dough. Tip onto a floured work surface and gently knead until smooth.
• Flour a sheet of non-stick baking paper. Put the dough on top and roll out to about 15x25cm/6x8in. Spread over the horseradish cream and scatter with parsley. Roll up the dough, from the long side, to make a Swiss roll shape. Chill for 45 minutes, then slice into eight pieces.
• When the beef is tender, remove from the oven and increase the oven temperature to 220C/200Fan/Gas 7. Remove the bay leaves and add the dumplings. Return to the oven, without the lid, for 25 minutes, or until the dumplings are golden and puffed up. Serve the beef and ale stew piping hot.

BEEF CASSEROLE WITH HORSERADISH AND MUSTARD

Steps:

• Heat 2 tablespoons of the oil in a deep, heavy-based, flameproof, lidded casserole over a high heat. Add the beef, in batches if necessary, and fry for 4-5 minutes, or until browned all over. Remove the meat from the casserole using a slotted spoon and set aside.
• Heat the remaining oil in the pan, add the onions and garlic and fry, stirring well, for 4-5 minutes, or until softened, scraping up any browned bits from the bottom of the casserole using a wooden spoon. Stir in the beef stock.
• In a large bowl, whisk the flour with a little of the wine until smooth, then gradually pour in the remaining wine, whisking until combined to a smooth batter with the consistency of double cream.
• Return the browned beef to the casserole, then pour over the wine and flour mixture. Bring to the boil, stirring until thickened, then add the Worcestershire sauce and sugar and season, to taste, with salt and freshly ground black pepper. Cover the casserole with the lid, reduce the heat until the mixture is simmering, and simmer very gently for 2 hours, stirring from time to time (alternatively, cook the casserole in a low oven).
• After 2 hours, add the mushrooms, return the mixture to the boil, then cover again, reduce the heat until the mixture is simmering, and simmer for a further ½ hour, or until the meat is tender.
• Mix the mustard, horseradish and double cream (if using) in a bowl until well combined. Just before serving, stir it into the beef casserole. Serve with mashed potatoes and steamed vegetables.

BEEF STEW SCENTED WITH HORSERADISH

Steps:

• Pat the meat dry, sprinkle with kosher salt and freshly ground pepper and dredge in flour.
• Heat 2 tablespoons oil in large Dutch oven over medium-high heat. Once hot and ripping, add half the meat and brown, and then remove to plate. Repeat with the second batch of meat. Once all the meat is evenly browned, reduce the heat a bit and add another drizzle of oil if necessary. Then add the onions, garlic and bay and cook to soften, 7 to 8 minutes. Add the tomato paste and stir a minute. Then stir in the beer and reduce by half, a minute or 2 more. Add the Worcestershire, stock, horseradish and beef. Add just enough water to surround the meat and partially cover. Simmer over medium-low heat for 2 hours, until very tender. Cool and store in the fridge for a make-ahead meal.
• To serve, quarter the potatoes, cover with water in a medium pot and bring to boil. Salt the water and cook to just-tender, 10 to 12 minutes, tops. Drain and return to the hot pot. Add the butter and parsley and stir to melt the butter.
• Place a small pile of buttered potatoes in each shallow bowl, top with stew and garnish with watercress leaves. Serve with pumpernickel or sourdough bread.
• Cook's Note: When storing bread in your kitchen for a few days, wrap tightly in plastic to keep tender, and crisp in a hot oven. Do not refrigerate.

MARY BERRY'S BEST-EVER BEEF STEW ADDS ZIP TO WINTER NIGHTS

Steps:

• Preheat oven to 325°F. In a large ovenproof skillet over medium-high; heat oil. Working in batches to avoid overcrowding pan, add beef. Cook 4-5 minutes or until golden brown, turning to cook evenly. Use a slotted spoon to transfer to a large paper-towel plate. Add onions and mushrooms to pan; sauté 3 minutes or until starting to soften. In a small bowl, combine flour, sugar, mustard, Worcestershire, curry powder and ⅓ cup stock. Whisk until smooth. Add remaining stock to pan; bring to a boil. Add about half of hot stock to mustard mixture; whisk until smooth. Pour into pan, whisking 1-2 minutes over high heat or until thickened. Season with salt and pepper. Add meat to pan. Bring to a boil, cover and transfer to oven for 1½-2 hours or until meat is fork tender. Meanwhile, cook carrots in boiling salted water 5-7 minutes or just until tender. Drain and rinse with cold water; drain. When meat is ready, place pan over medium-high heat. Bring to a boil. Add carrots; cook 5 minutes or until hot. Sprinkle with parsley, if desired.

BEEF STEW WITH HORSERADISH DUMPLINGS

Steps:

• Heat oven to 140C/120C fan/gas 1. Trim any excess fat off the beef, and place in a large plastic bag with the flour and some seasoning. Close the bag and shake it really well to coat all the meat with the seasoned flour. Melt the dripping in a very large ovenproof casserole and throw in the beef and shallots. Give everything a good stir and cook for 10 mins, until starting to brown. Pour over the stock and stir - scraping bottom of the pan to extract all the flavour. Cover with a lid, transfer to the oven and cook for 2½ hrs, until the meat is tender and falling apart.
• Just before the beef cooking time is up, make the dumplings. Mix all the ingredients with 175ml cold water to form a heavy dough. Roll the dough into balls about the size of golf balls. Pop the dumplings into the casserole dish, leave off the lid and return to the oven. Increase heat to 200C/180C fan/gas 6 and cook for 15-25 mins until the dumplings are puffed up, golden and cooked through.